Salmon with Lemon Butter Cream Sauce
from https://cafedelites.com/

Tender Baked Salmon with a silky smooth Lemon Butter Cream Sauce is a quick and easy dinner recipe! You will be drinking the sauce straight out of the pan it is so good! A salmon recipe perfect for busy weeknights when you don't have time to cook.

FMM: This sauce is excellent. I bake the salmon like I usually do (butter, lemon juice, salt and a little black pepper at 350°F) and just use the sauce from the recipe. Janet and I had a similar recipe at Pesto which inspired me to find a similar recipe.

Salmon (my recipe)
4 (6 oz | 170 g) skinless salmon fillets
1 - 2 tablespoons butter
1 - 2 tablespoons freshly squeezed lemon juice
Salt, to season
Cracked black pepper, to season
lemon slices to place on top (or RealLemon from a bottle)

Cream Sauce
1/4 cup unsalted butter (1/2 stick)
2 teaspoons minced garlic
2 tablespoons dry white wine [1/4 cup white wine]
1/2 cup cream (heavy, whipping or thickened) [2/3 - 3/4 cup]
1-2 tablespoons freshly squeezed lemon juice
1 tablespoon fresh chopped parsley, divided

Heat oven to 350 °F. Lightly grease a baking dish.

Pat the salmon dry with a paper towel and place in the baking dish. Dot the salmon with butter and sprinkle with a little lemon juice, salt and a little black pepper. Top with a few lemon slices, or sprinkle with a good brand of lemon juice. [The original recipe baked the salmon a little differently and at a higher temperature. This is how I bake the salmon.]

Bake for 10-12 minutes, or until salmon is opaque throughout. [At a lower oven temperature, it will take longer to bake.]

[Check the thickest part of your salmon fillets with a fork. When the flesh easily flakes or softly falls apart, it's done. You can also use an instant read thermometer to check for doneness. The USDA recommends a minimum internal temperature of 145°F (61°C), which should be taken inside the the thickest part of the salmon.]

While salmon is baking, make the Cream Sauce: melt butter in a small pot over medium heat. Add the garlic and cook until fragrant (30 seconds).

Pour in the wine and let cook for 2-3 minutes until just starting to reduce. Add in cream and cook until sauce thickens slightly.

Take off the heat and stir through lemon juice and parsley.

Pour the sauce over the cooked salmon in the dish to mix through the natural pan juices released from the salmon while baking.

Serve and enjoy

Serves 4